Basic tomato sauce from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

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Notes about this recipe

  • Breadcrumbs on November 07, 2012

    p. 317 - We definitely like this sauce though we both agreed we prefer a little more texture. Since this went through the food mill the sauce was very smooth/one dimensional in texture. I tasted this sauce before cooking it down as I was interested to know what the fresh tomatoes brought to the party. The answer was…not much On the other hand, my onions were fresh and, on the sweet side so we really liked the sweetness they brought to the sauce…so much so in fact that I’d consider adding some to my own Marinara in future. While we appreciated the tomato-forward flavour of this sauce, there was consensus that for our tastes, there just wasn’t enough garlic. Sometimes when time is tight I make a quick marinara by sautéing garlic then pouring in a bottle of Italian Passata. Texturally, this was very similar to my quick version. From a flavour standpoint, I don’t think this sauce was any better so it’s unlikely I’d make it again, especially since it is more work.

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